Snag Your Place At The Table

The Hudson Valley has long been a top destination for food lovers, with the renowned Culinary Institute of America located there and many of its graduates choosing to stay and work in the area. The region also boasts an abundance of fresh, high-quality ingredients from local farms, artisanal producers, and boutique wineries and breweries.

Although the first Hudson Valley Restaurant Week wasn’t held until 2006, the area’s rich culinary history and resources make it a premier food destination.

This year, more than 130 restaurants on both sides of the Hudson River will participate in the event. The eateries will offer prix-fixe, multi-course lunches, brunches and dinners ranging from $24.95 to $44.95. (The prices apply for those dining in or taking out their meals and are exclusive of beverages, tips and tax.)

“Hudson Valley Restaurant Week is a favorite event here in Westchester,” said County Executive Ken Jenkins at a kickoff event held at The Sailhouse, a waterfront restaurant in Tarrytown. “It’s a time when our vibrant culinary scene comes alive with creativity, community and flavor.”

Hudson Valley Restaurant Week: Building On Culinary Tradition

The first-ever “Restaurant Week” was launched in New York City back in 1992. Due to its popularity, the event evolved from an annual to a biannual occurrence. It was adapted by numerous other cities and towns across the United States, including those in the Hudson Valley.

The Hudson Valley program is held twice a year, during the spring and fall, when the region showcases its natural beauty. The event is a win-win for restaurateurs and consumers. Restaurant owners can fill seats during traditionally slow periods, offering diners meals at reduced prices that encourage them to try new places, new cuisines and new dishes.

Restaurants are encouraged to feature local Hudson Valley products on the menus that are representative of the restaurant in both portion size and quality.

Reserve Your Seat

“Whether you’re a longtime local or visiting for the first time, I encourage everyone to make reservations, explore new menus, try unique dining experiences and enjoy the best of what our region has to offer,” said Jenkins.

The complete list of participating restaurants, organized by locations, cuisines, meal types, and prices, is available online at Hudson Valley Table magazine. A few first-time participants include The Sailhouse in Tarrytown, Inca & Gaucho in White Plains, La Cremailliere in Bedford, Olibar Peruvian Cuisine in New Rochelle, and Scalini Osteria in Bronxville.

The Metro-North railroad provides easy access from New York City to many restaurants and quaint towns, where visitors can enjoy the early signs of spring.

Tables fill up quickly so it’s prudent to make reservations as soon as possible. Seats can be booked online on the Hudson Valley Table website through Open Table.